Light and tasty summer tarts

Light and tasty, these pastry cases are filled with flavour and perfect for sharing

Red, yellow & green pepper tart Serves 6

1 red pepper 1 yellow pepper 1 green pepper 200g strong flour, plus extra for dusting 1 egg yolk 90ml ice-cold water 200g unsalted butter, plus extra for greasing zest and juice of 1 lemon 1 garlic clove, peeled and finely chopped 2 tbsp shredded basil leaves, plus extra to garnish 1 tbsp clear honey sea salt and black pepper Place the flour and a pinch of salt in a large mixing bowl. Add the yolk and ice-cold water, and stir together. Knead with one hand for 1-2 mins to bring the mixture together into a ball of dough. Dust a clean work surface with flour, then roll out the dough with a rolling pin to a square approximately 30cm on each side. Put the butter in between two sheets of baking paper and pound with a rolling pin until it is a flat square, approximately half the size of the pastry. Place the butter on top of the pastry diagonally and fold the corners of the dough over the butter to reach into the middle like an envelope. Turn over and dust with flour, then roll into a rectangle approximately 20cm long. Fold the bottom third halfway up the rectangle, then fold the remaining third over that. Turn the dough 90 degrees so the folds face front, then roll out to a rectangle again. Repeat the process twice, then wrap in cling film and leave to chill for 30 mins. On a surface dusted with flour, roll out the pastry into a rectangle again and add the lemon zest. Repeat the above folding process three times, then re-cover and leave to chill for 30 mins. In the meantime, preheat the oven to 200°C/gas mark 6. Place the peppers whole on a large oven tray and bake for 20 mins until soft and blistered. Allow to cool, then pull out and discard the cores and seeds, and slice the peppers in half lengthways. Place the pepper halves in a bowl, then pour over the lemon juice and add the garlic, basil and honey. Mix roughly. Grease a 30 x 20cm oven tray with butter and on a surface lightly dusted with flour, roll out the pastry to approximately 20 x 15cm. Leaving a 4cm border clear, layer the pepper halves onto the pastry and drizzle over the remaining liquid. Season with salt and pepper, then bake for 20 mins until golden and risen. Allow to cool slightly before slicing into six and serving hot or allow to cool completely before serving. Garnish with basil leaves.